Serves 15-18 Servings
Ingredients:
17 miniature ice cream sandwiches, divided
1 jar caramel ice cream topping (12 oz.)
1 carton frozen whipped topping, thawed (12 oz.)
¼ cup chocolate syrup
1 Symphony candy bar, chopped (7 oz.)
Directions:
Arrange 14 ice cream sandwiches in an ungreased 13-in.x 9-in.x2-in. dish.
Cut remaining sandwiches in half length wise, and fill in the spaces in the dish.
Spread with caramel and whipped toppings.
Drizzle with chocolate syrup.
Sprinkle with chopped candy bar. Cover and freeze for at least 45 minutes. Cut into squares.
